Bacon Cheddar Quiche



6-7 slices bacon (about 8 ounces or ½ pound), thawed

1-1/2 cups shredded sharp cheddar cheese

⅓ cup finely chopped sweet onion (about ½ of a medium size onion)

2 cups milk

¾ cup Jiffy Baking Mix or Bisquick Baking mix

4 eggs

½-teaspoon salt

¼ teaspoon pepper 


Preheat oven to 350 degrees F.

Fry your bacon in a frying pan on medium-to medium-high heat until the bacon is crisp and easy to crumble. Drain on paper towel and cool until you are able to handle the bacon. Using a kitchen shears, snip the pieces of bacon into small bits. Place in a dish and set aside.

Grate the cheddar cheese and set aside.

Peel and finely chop the onion and set aside.

In a medium bowl, use a whisk to combine the milk, biscuit mix, eggs, salt and pepper.

Grease a 9 to 10-inch pie plate or glass quiche baking dish with a light coating of vegetable cooking spray.

To assemble, layer half of the crumbled bacon, onion and cheddar cheese evenly over the bottom of the dish. Repeat with the remaining half of bacon, onion and cheese.

Pour the egg and milk mixture evenly over the bacon, cheese and onion. Make sure the liquid only comes to within ¼" of the top edge of the baking dish.

Place in oven and bake for about 60 minutes.

To test for doneness: Insert a knife into the center of the quiche. The center should be firm with no liquid coming out. The outside edges and crust should be golden brown.

Let cool and set for 5 minutes and it will be ready to eat. Cut into 6 pieces.

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